Chocolate Hazelnut Cheesecake Brownies

Several years ago when I discovered Nutella, it was love at first bite. Now, countless bites later, I’m still completely enamored. I think there has been only one time since then when I didn’t have a jar in my pantry. And that was a complete oversight on my part. I think there are at least two jars in there right now. You just never know when you’re going to require it in a big way. I know surely some of you understand.

With my love of that chocolate-hazelnut spread, I’ve made all sorts of things with it, including brownies and cheesecake. But now, these Chocolate Hazelnut Cheesecake Brownies combine brownies, cheesecake, and chocolate-hazelnut spread into one delectable, irresistible dessert.

These brownies are seriously good. Each layer on its own is pretty fantastic. But layer them and you’ve really got something special. This is by no means a shy dessert. The rich flavors of chocolate and hazelnuts really shine without being over-the-top sweet.

These are big, tall bars, too. I cut them into 2-inch squares, but if you’re feeding a crowd, you can cut these into small bars and still provide plenty of big flavor in a small bite. Just don’t be surprised if some folks come back for seconds!

For serving these brownies, you can top them with a dollop of sweetened whipped cream or a sprinkling of confectioners’ sugar. Maybe even some chocolate curls or toasted hazelnuts. I decided to skip any extras and just enjoy the chocolate and hazelnut experience in all its glory.

Directions:

To make the brownies:

In a large bowl, combine sugar, melted butter, chocolate-hazelnut spread, and eggs. Mix until combined. Add flour mixture, and mix just until combined.

Transfer batter to prepared pan and spread evenly.

To make the cheesecake:

Using an electric mixer on medium speed, beat cream cheese, chocolate-hazelnut spread, sugar, and eggs until smooth. Stir in hazelnuts, if using.

Carefully spread cheesecake batter over brownie batter in pan.

Bake 50 to 55 minutes or until cheesecake layer is firm. Cool to room temperature in pan on a wire rack. Then, cover and refrigerate for at least 3 hours before cutting into bars.

Notes:

*You can use a fresh 13-ounce jar of chocolate-hazelnut spread. Use 1/2 cup for the brownies, and then use the remainder (about 3/4 cup) in the cheesecake layer. There are many brands of chocolate-hazelnut spread out there these days. I used Nutella.

Debby, you found one of the BEST sites on the web. It only gets better! Jennifer, this one is PERFECT for my guys who love chocolate and hazelnuts. Of course living in Oregon we are a little biased about hazelnuts. The only thing missing is some coffee…and we can add that in liquid form when we eat this one! Thanks for another great recipe!!!

These remind me of a vintage brownies recipe that I made a few weeks ago. It had three layers!

I, too, love hazelnuts & chocolate hazelnut spread. I was in the grocery store and I needed some chocolate frosting for decorating, but all the premade frostings had artificial vanillin in them (which I don’t really like the taste of), so I had a brainstorm and bought a jar of chocolate hazelnut spread instead!

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Welcome to BAKEorBREAK, or BoB as we affectionately call it. I’m Jennifer and this is my journal of over a decade of adventures as an amateur baker. The recipes you'll find as you browse through the recipe index tend toward low-effort, high-reward although you'll find some special "worth the effort" treats, too. There's sure to be something delicious for everyone. Happy baking!